📝 About This Recipe
Transport your kitchen to the Italian Riviera with this vibrant, gluten-free take on a Ligurian classic. This recipe features a velvety, emerald-green pesto made from scratch, clinging perfectly to the spirals of high-quality gluten-free fusilli. The combination of peppery basil, buttery pine nuts, and sharp Pecorino Romano creates a symphony of fresh, herbaceous flavors that proves dietary restrictions never mean compromising on gourmet excellence.
🥗 Ingredients
The Pasta
- 12 ounces Gluten-Free Fusilli (preferably a brown rice or corn-blend variety for better texture)
- 2 tablespoons Kosher Salt (for the pasta water)
The Pesto Genovese
- 3 cups Fresh Basil Leaves (tightly packed, washed and thoroughly dried)
- 1/3 cup Pine Nuts (lightly toasted and cooled)
- 2 Garlic Cloves (medium sized, germ removed for a milder flavor)
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Pecorino Romano (freshly grated for a salty kick)
- 1/4 teaspoon Fine Sea Salt (to taste)
For Garnish and Assembly
- 1/2 cup Reserved Pasta Water (starchy water from the pot)
- 1 tablespoon Whole Pine Nuts (toasted)
- 1 teaspoon Extra Virgin Olive Oil (for a final drizzle)
- 2-3 pieces Fresh Basil Sprigs (for visual flair)
👨🍳 Instructions
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1
Bring a large pot of water (at least 4-6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt—it should taste like the sea.
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2
While waiting for the water, toast the pine nuts in a small dry skillet over medium-low heat for 3-5 minutes until golden and fragrant. Set aside to cool completely.
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3
Prepare the pesto: In a food processor (or mortar and pestle for traditionalists), pulse the garlic and cooled pine nuts until they form a coarse paste.
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4
Add the fresh, dry basil leaves to the processor. Pulse in short bursts to break them down without overheating the leaves, which can turn them brown.
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5
With the processor running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the mixture is emulsified and smooth.
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6
Transfer the mixture to a medium glass bowl. Stir in the grated Parmigiano-Reggiano and Pecorino Romano by hand to maintain a bit of texture.
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7
Taste the pesto and add fine sea salt if necessary. Note that the cheeses are salty, so adjust carefully.
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8
Add the GF fusilli to the boiling water. Stir immediately to prevent the gluten-free starch from sticking to the bottom of the pot.
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9
Cook the pasta for about 8-10 minutes. Check for 'al dente' texture 2 minutes before the package directions suggest, as GF pasta can turn mushy quickly.
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10
Just before draining, carefully dip a measuring cup into the pot to reserve 1/2 cup of the starchy pasta water.
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11
Drain the pasta in a colander. Do not rinse the pasta; the surface starch helps the pesto adhere.
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12
Return the hot pasta to the warm pot (off the heat). Add the pesto and 2 tablespoons of the reserved pasta water.
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13
Toss gently with a silicone spatula until every spiral is coated. If the sauce is too thick, add a splash more pasta water until it reaches a creamy consistency.
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14
Transfer to warm bowls immediately. Pesto is a 'raw' sauce; the heat of the pasta is enough to release its aroma without cooking out the fresh flavor.
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15
Garnish with toasted pine nuts, a final dusting of cheese, and a fresh basil sprig. Serve immediately.
💡 Chef's Tips
Always use the freshest basil possible; if the leaves are wilted, the pesto will be dull. Never heat pesto directly in a pan over a flame, as the basil will lose its bright color and turn bitter. To keep leftover pesto green, cover the surface with a thin layer of olive oil to prevent oxidation. Choose a GF pasta made with bronze dies if possible; the rougher surface helps the sauce 'grip' the noodle. If your pesto is turning grey, try chilling your food processor blade in the freezer for 10 minutes before blending.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Sauvignon Blanc to complement the herbal notes. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the nuts and cheese. Accompany with warm gluten-free focaccia for mopping up any extra sauce. For a traditional Ligurian touch, stir in some steamed green beans and cubed boiled potatoes. A side of roasted cherry tomatoes adds a lovely sweetness and color contrast.